| 摘要 |
<p>Hard edible mushrooms whole or in pieces are submitted to an enzymatic process. With the purpose to provide more flavoury and tender mushrooms, of a pleasant consistency and taste, the mushrooms are placed after rinsing and cleaning, into an acid solution having a pH between 3 and 5.5 and a salt content of 0.02 to 0.5 mole, by adding eventually glutanases and chitinases; then, they are left at temperatures between 20 and 55 C in aerobic or anaerobic conditions during a period of time between twelve hours and five days, optionally they may be brought to a boiling point and finally packaging may start under reduced pressure conditions. The process also allows the conservation of mushrooms independently of picking seasons. </p> |
